Yum Gai Sheek (ยำไก่ฉีก)
A super old-school Thai salad that kind of disappeared for a while… but according to my parents, it’s having a quiet comeback in Chiang Mai right now.
This is the beauty of Thai “salads” — you work with what you’ve got. Freshly grated young coconut, toasted dry coconut, roasted cashews… it often depends on where in Thailand you’re from (and what’s in the pantry).
Mum also told me the OG version was actually made with frogs 🐸, before it evolved into chicken for the newer generations.
It’s insanely refreshing and honestly such a good way to use up leftover chicken in summer if you’ve got some kicking about.
Not one that’s in the book exactly, but the crucial element here is Nam Prig Pow — which is in the cookbook. Think jammy, savoury, tamarind-tangy, almost like a Thai XO sauce. If you haven’t tried it in a Thai salad yet, this is your sign.
I could actually cry. 🥹
Here she is — the cover.
And yep, that really does say Foreword by @jamieoliver . Still feels wild to type that one out 🥹🫣
The very first version of this cover happened in London — me, trying (and failing) to play it cool while Jamie handed me the chance to shoot a draft of my book with the legend himself, @davidloftus . When it came time to re-create the moment later, it was… tricky. Turns out the secret ingredient was a healthy dose of Nat-style chaos — getting genuinely hungry and ready to eat the noodles mid-shoot 😂 Messy, fun, and very, me.
It’s been just over a year since that London trip and… wow. To everyone who’s supported me, eaten my endless cooking, put up with my overly motherly feeding habits (and the mess that comes with them) — you know who you are 🤭 This one’s for you.
Huge thanks to @simonnpdavis@hardiegrantbooks and everyone who helped make this real 💗
Pre-orders are officially live — you know where to find the link 😉
Been a little quiet on the socials front lately, I’ve been busy working on something super exciting and can finally announce it! “Thai: Anywhere and Everywhere by Nat Thaipun” dropping later this year (2025) **not next lol’
The exciting part is that we’re in the thick of it right now. So stay tuned as I’ll be choosing possible front covers, writing and writing and writing!!!
More info coming soon!!!
Pre-order now, link in Bio 😘
Ps. Will put out a list of amazing local Aussie sites in you’ll be able to pre-order from soon as well:)
Love you all, and thanks for being the best.
Love Nat
Growing up, I never thought a cookbook like mine would ever be seen in spaces like this.
Not because Thai food isn’t worthy, but because so many recipes, techniques and stories across cultures were never written down at all. They lived through memory, through family, through standing quietly in kitchens and learning by watching.
That’s why this book was never just about recipes to me. It became a responsibility. To preserve techniques, document stories and honour the generations before us who carried culture without recognition or archives.
But this book is also deeply personal. It’s Thai food through my family’s eyes. A reflection of where we came from and how culture continues to evolve through migration, memory and adaptation while still holding onto its soul.
I wanted this book to give people courage to preserve and cook their culture anywhere in the world without fear of the word “authenticity”. Culture has always moved with people. Food carries memory, identity, survival and love.
So being nominated for the James Beard Awards as 1 of only 3 finalists in the international cookbook category feels surreal.
Not because of personal validation, but because it feels like recognition that these stories matter. That preserving culture matters.
Thank you to my family, friends, mentors and everyone who helped bring this book to life from the very beginning.
This recognition belongs to every person before me who kept these traditions alive long enough for someone like me to finally write them down.
Love,
Natty xxx
Part 6. The last one, I swear.
I really believe once you understand balance through Thai food, you can carry that into any cuisine.
And on that note…
When I’m back from this little tour which is wrapping up soon, I’m going to take a step back from here. I understand social media is part of the job now, and I do see the value in sharing knowledge, that part means a lot to me. But at the same time, I can feel what it’s doing to me… the constant weight and pressure to have the phone out, to share.
I miss eating or cooking a meal without thinking I should film it, turn it into something, make the most of it. That quiet pressure is always there.
And it’s not just me, I see it in so many people around us too.
Sitting in dining rooms lately, I’ve really noticed it. Heads down, eyes on phones. People not looking up when their food arrives. Conversations that barely scratch the surface. The way we connect has changed. Don’t even get me started on how I’ve seen this affect those younger than me, especially kids.
And I don’t think we talk about it enough. How heavy it can feel. How easy it is to compare, to perform, to feel like you’re falling behind or not enough even when everything looks “fine” on the outside. It’s a quiet kind of loneliness that a lot of people are carrying.
So when I say it affects my mental health, I know I’m not the only one. I just think more of us feel it than we admit.
So this weekend, just take a moment. Call a friend. Check in on your family. Ask someone out for a coffee, a walk, a meal. No phones. Just be there.
I’m not rejecting this space … I understand the role it plays in what I do now and it is important. BUT I want to be honest to myself and to you guys, because at the end of the day, without you guys I wouldn’t be here. I’m forever grateful for your ever loving support but for now, I’m gonna be honest about needing a bit of distance from it too.
Peace and love 🤍
Like always, goodbye… for now.
See ya on the flip side (I’ll still be around, just a little more sparingly)
xxx
Ate my weight in fruit when I went to visit back home in Chiang Mai, I was only home for two days but my Mum dropped off the biggest basket of fruit that weighed over 4kgs and made me eat like 6 meals a day lol 🤣
It was so nice seeing the fam, visiting my Nan and seeing my Aunty who I hadn’t seen in about 6 years! She’s super rural, but this time she made the effort to catch a train a 3am to come visit me in Chiangmai and I was so grateful for her to be around.
กลับ “บ้าน” ที่เชียงใหม่ ได้กินข้าวกับครอบครัวแบบจัดเต็มเลย คิดถึงพวกเขา alreadyyy 🥹🥹🥹
Wrap up of BKK.
One of my fav was playing around with Myong-Chid (Marion Plums), turning it into a gorgeous palate served with Thai wild stingless bee honey and ant eggs.
Other fav had to be the mangosteen posset with lychee granita. Sad I couldn’t get a pic of that :(
Both of the sorbet and possetI had never tried making and/or even played with those combos but it honestly was amazing. I was also surprised the ratios I came up in my head on my flight over actually worked first go.
Of course thank you to the incredible team at @pullmanbangkokkingpower 🫶🏾🫶🏾🫶🏾
@nattywolf little rooftop tour in the middle of Bangkok ☺️ #pearypieskygarden, where Thai herbs, local vegetables, and flowers are grown together 🌽🍉 Congrats on your new book 📖✨
ครูคะ เด็กหญิง @nattywolf ขโมยแตงโมหนูค่ะ 🤭🍉 Honestly, soooooo nice to finally meet you!! Love how you take Thai food to another level! Felt so special having you here in the garden in Bangkok, just hanging out and sharing this little space together :) Welcome home to Thailand 🇹🇭 I’m sure we’ll cross paths again soon ✨ ซนๆกันต่อ
P.S. stay clear of Thai traffic 😂
